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 Edible Gelatin(280 bloom)
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Edible Gelatin(280 bloom)

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Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form of sheets, granules, or powder.

Probably best known as a gelling agent in cooking, different types and grades of Gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese, and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel of fat and to create volume without adding calories.

Eggs in aspicGelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass, from the swim bladders of fish, is still used as a fining agent for wine and beer.Beside hartshorn jelly, from deer antlers, isinglass was one of the oldest sources of gelatin.

  • Specification
Appearance Yellow or yellowish granular
Jelly strength (6.67%, bloom) 280 +/- 10
Viscosity (6.67%, mPa.s) ≥ 3.5
Moisture (%) ≤ 14
Ash (%) ≤ 2.0
Transparency (5%, mm) ≥ 300
pH (1%) 4.5- 7.0
SO2 (%) ≤ 0.005
Insoluble material (%) ≤ 0.1
Lead (Pb) ≤ 2 mg/kg
Arsenic (As) ≤ 1 mg/kg
Chromium (Cr) ≤ 2 mg/kg
Heavy metals (as Pb) ≤ 20 mg/ kg
Total bacterial ≤1000 cfu/ g
E.coli/ 10g Negative
Salmonella/ 25g Negative
Paticle size 30 mesh

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